Gnocchi with squash, sage and savoy cabbage

Gnocchi with squash, sage and savoy cabbage

4 out of 5 stars(1) Rate this recipe
VegetarianSource of fibre
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 385g butternut squash, cut into wedges
  • tbsp olive oil
  • 500g Essential Fresh Gnocchi
  • 8 sage leaves, roughly chopped
  • 1 onion, thinly sliced
  • ½ small Essential Savoy Cabbage, thinly sliced
  • 2 tbsp half fat crème fraîche
  • 30g vegetarian hard cheese, finely grated

Method

  1. Preheat the oven to 200˚C, gas mark 6. Toss the squash with ½ tbsp oil, season and spread over a large, parchment-lined roasting tin. Roast for 15 minutes. In a bowl, toss the gnocchi with ½ tbsp oil and the sage, then stir into the tin with the squash. Roast for another 10-12 minutes, until the gnocchi is piping hot.

  2. Meanwhile, heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat. Fry the onion with some seasoning for 3-4 minutes, until softened and turning golden. Add the cabbage and 2 tbsp water; fry for another 3-4 minutes until tender.

  3. Lower the heat under the cabbage and stir in the squash, gnocchi and sage. Stir through the crème fraîche, most of the cheese and another 2 tbsp water, tossing together until coated. Serve immediately, with the remaining cheese sprinkled over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,532kJ/ 365kcals

Fat

10g

Saturated Fat

3.5g

Carbohydrates

54g

Sugars

12g

Fibre

9.4g

Protein

10g

Salt

1.1g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating